Red Beans and Rice #SundaySupper

Red Beans and Rice  | Today we’re celebrating Fat Tuesday #SundaySupper style. There were a couple of different ways I could have gone with this. One was to make something absolutely decadent and sinful and the other was to pay homage to  the New Orleans Mardi Gras celebration with Cajun or Creole inspired food. Since I’m sharing my recipe for red beans and rice it’s pretty obvious which way I decided. Beans and rice is one of my favorite foods and I usually eat it more Tex-mex style but I loved this recipe for red beans and rice. Red beans are slowly simmered for a couple of hours with a ham bone or ham hock. Then chopped garlic, onion, and bell peppers are added along with sliced smoked sausage and the pot is cooked for another hour or so until the beans are perfectly tender and a gravy is formed. Red Beans and Rice | Just a couple of notes: you may notice that this recipe takes five hours. I would say maybe 30 minutes of that is hands on time. Just make sure you check the water levels about once an hour or so. Another thing I always do the quick soak from the package with red beans but with one change. Instead of boiling for two minutes, I boil them for ten minutes.

Red Beans and Rice #SundaySupper

Prep Time 1 hour 30 minutes
Cook Time 3 hours 30 minutes
Total Time 5 hours
Author Micha M


  • 1 pound dried small red beans
  • 1 ham hock or the bone left over from a ham
  • 1 bay leaf
  • 4 garlic cloves minced
  • 1 large onion chopped
  • 1 to 1 1/2 cups chopped bell pepper
  • 1 pound smoked sausage split down the middle and sliced into half moon shapes.
  • Hot cooked rice
  • Salt and Pepper to taste
  • Water
  • Hot sauce- optional.


  1. Sort through the beans to remove any debris that might be in the bag. Place in a large pot, at least 4 quarts, and add enough hot water to cover by about one inch.
  2. Place on medium high heat and bring to a boil and boil for ten minutes. Remove from heat and let the pot sit for an hour. Drain and set aside.
  3. Place soaked beans in a heavy Dutch oven or stock pot with lid.
  4. Add the ham hock a pinch of salt, and bay leaf. Add water until the beans are covered by one to two inches.
  5. Bring to a boil, reduce heat cover and simmer for one to two hours or until the beans are softening.
  6. Remove bay leaf. Add in the garlic, onion, bell peppers, and sliced sausage. Cook for another hour to ninety minutes or until the beans are very tender and a thickened gravy has formed.
  7. Taste and adjust seasonings if needed
  8. Serve over hot cooked rice with hot sauce if desired.
Cocktails & Other Beverages:


Main Dishes:

Side Dishes:


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  1. Can you believe I’ve never had red beans and rice? Reading through your recipe makes me think I need to remedy that ASAP!

  2. I love red beans and rice! Really, what more can I say than that? LOL

  3. Great recipe that is now on my must try list.

  4. I would love these but my daughter is a massive fan of beans and would steal that bowl from my in a blink of an eye!!

  5. Red beans and rice has been on my cooking bucket list for awhile now. Thanks for giving me another nudge to move it to the top of the list! This is perfect comfort food for the snow storm we’re getting right now!

  6. Nothing like red beans and rice! I love it as a main dish or a side dish! Your recipe looks and sounds incredible!

  7. mmm red beans and rice is always a favorite!

  8. Yum. Great warming dish! This is making me hungry 🙂

  9. I’ve never had red beans and rice, but always loved the sound of it! Does beans and rice always have sausage in it? Gotta try this now!

  10. beans and rice with ham and hot sauce! Classic and yummy! This looks GREAT!

  11. Mmmm, I love red beans and rice. I could make a meal out of this. Yum!

  12. Mmm I can’t wait to make a big pot of this. I think I need to change up Tuesdays dinner menu.

  13. Red beans and rice are a seriously classic and wonderful combo! I’d like to steal a bowl of yours!

  14. I love rice and beans as well. Not only is it tasty but it is such a great cheap meal.

  15. I make red beans and rice all the time. It’s a favorite and I love your version!!

  16. this is a classic go-to New Orleans dish – way to go

  17. This is one of my favorite combos. I love the spices that go into it, yum!

  18. I love that you used ham hocks in this dish. That’s the best for flavor!

  19. I think we were thinking along the same lines – love beans and rice and your recipe sounds delish!

  20. Classic, delicious and so much yumminess in one bowl. Slide me two bowls, I know I want seconds before I even start.

  21. Mmmm…I can practically taste the salty, smoky flavour of these baked beans! It looks wonderful, Micha!

  22. My idea of comfort food!

  23. Oh – thanks for the great idea for dinner tonight. I’ve got some pinto beans I cooked up in the slow cooker a couple of days ago and am looking for ways to use them now. This is perfect!!

  24. I spy the dish I’m making with the ham bone if my freezer. All I need is to get the beans, defrost the bone, and I’m ready. Yum!


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